I hadn’t ever heard of cookie butter before, until I saw a recipe for it on-line. But now that I have discovered it and realized I can make it myself, I may have opened a Pandora’s box that I was not prepared for. This stuff is pure evil in a jar! And it is sitting right in my fridge, beckoning me every time I walk by. And I can’t eat just one spoonful! It wouldn’t be so bad if I wasn’t already thinking about what flavor to try next… AHHHHH!!!
6.75 oz of any flavor of plain crispy cookies (I used some plain tea biscuits and some ginger snaps)
4 Tablespoons powdered sugar
1 Tablespoon brown sugar
1/4 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice (you could use any spice you like or none at all)
1/4 cup oil (coconut, sweet almond, rice bran…) *I used coconut but it turned into a rock in the fridge. The rice bran was better and I think almond would be nice, too.
3-4 Tablespoons cold water
Place cookies into food processor and pulse until they turn into fine crumbs.
Then slowly add water (you may not need it all) and pulse until it is sticky but not too thin or wet.
At this point is was still too gritty for me and I wanted my butter to have a smoother texture. So I kept pulsing until the butter was glossy and smooth.